21 Sep 2012

Autumn Raspberry and Coconut crumble

As the days get colder and the evenings begin to draw in...it's the perfect time for a bowl full of crumble and custard.

This crumble is so simple.
Take one punnet of fresh raspberries.
Mix in a few tablespoons of sugar and three tablespoons of desicated coconut.
Top with a packet of crumble topping.
Bake for around 30 minutes at 180 degrees.

A quick, easy and delicious pud for an autumn evening.
What do you put in your crumble?

3 comments:

  1. ...served with lashings of custard!! looks tasty!

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  2. Looks wonderful - and I have raspberries in the fridge ... Here we're liking plums and peach in ours at present. :)

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  3. Huge fan of crumble here - blackberry and apple is our favourite, but you have got me thinking about adding cocnut now, I've never tried that before. Sounds good!

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